Comments on: Southwest Mussel Chowder

By: Angelique from Bitchin' Kitchen

Angelique from Bitchin' Kitchen — Fri, 25 Sep 2009 19:58:35 +0000

I really love soup… it’s one of the things I love about it getting colder. Nothing like a great bowl of soup… this one is definitely on my “To Try” list!
.-= Angelique from Bitchin’ Kitchen´s last blog post …Autumn Apple Cider Martini =-.

By: Jenny @ Nourished Kitchen

Jenny @ Nourished Kitchen — Tue, 22 Sep 2009 16:48:33 +0000

Lovely – mussels are such a good, nutrient-dense food. We love them and my son just can’t get enough of the mollusks. I think a lot of folks don’t understand just how kid-friendly traditional foods can be. Most kids are more adventurous than we give them credit for – provided their tastebuds haven’t been too damaged by processed and refined foods.
.-= Jenny @ Nourished Kitchen´s last blog post …Heady and Aromatic: Mulled Wine for Autumn =-.

By: KristenM

KristenM — Mon, 21 Sep 2009 22:49:54 +0000

I tried them when I was a kid. I know I should try them again now as an adult, but just the idea of them makes me a bit squeamish. You have done VERY well to train Kate to like them from such a young age!!

By: CHEESESLAVE

CHEESESLAVE — Mon, 21 Sep 2009 11:48:13 +0000

Oh wow this looks delicious!

Bethany – oyster chowder is delicious. It’s a lot like clam chowder. I think Blake is right — you don’t want to overcook the oysters. Adding them at the end is the way to do it.

I also made a really excellent oyster risotto once from oysters in a jar. With lobster stock and lots of Parmesan and cream, and I think I added peas and prosciutto.

And Kristen, you don’t like raw oysters? Have you tried them?
.-= CHEESESLAVE´s last blog post …Update on Kate’s Anemia =-.

By: Blake

Blake — Mon, 21 Sep 2009 06:21:21 +0000

I’ve made an oyster soup before and had it turn out excellent. I’m sure there’s some sort of key there, but as I’ve never had it turn out bad, I’m not sure what it could be. Obviously you can’t use the shells. I used the liqueur from the oysters as the broth, didn’t add the actual oysters until the last part, so they didn’t cook very much. /shrug

By: KristenM

KristenM — Sun, 20 Sep 2009 22:46:09 +0000

Yes, I definitely started pretending it was Fall already when we had a break last week from the 90 degree heat. It dropped into the 70s and rained for a week straight. It was heavenly!!

By: KristenM

KristenM — Sun, 20 Sep 2009 22:44:54 +0000

LOL! I don’t think I’d be tempted to do that! As nutrient-dense as oysters are, I can only bring myself to eat them fried.

By: KristenM

KristenM — Sun, 20 Sep 2009 22:44:11 +0000

Peggy — It’s my understanding that farmed blue mussels here in the states are quite sustainably raised. As long as they come from a U.S. farm, I don’t think you need to worry…

By: KristenM

KristenM — Sun, 20 Sep 2009 22:43:10 +0000

Betsy — Basically you want to stick to farmed blue mussels. If your grocery doesn’t carry them fresh, they’re probably available frozen. They’re usually quite inexpensive. I had a lot in my freezer from catching a grocery store sale where they were selling farmed mussels for a mere $1.99/lb.

By: Betsy

Betsy — Sun, 20 Sep 2009 22:30:26 +0000

As someone who’s never eaten a mussel in her life, what should I be looking for in a mussel? ‘Cause I’ve got to find some. This sounds delicious!